Not a typo. Yes, savory granola. While it might not be at its best with milk and fresh fruit, it has endless other potential. Firstly: as a snack out of the jar. Who doesn’t like salty snacks? And this one is not the type that will make you feel like you overdid it (ahem, potato chips etc.). Other options include using in place of croutons on a salad or soup, tossing into a trail mix, or sprinkling on any other savory affair that might benefit from a crispy addition.
Excited and on board yet? Hope so!
This is the perfect place to utilize your delicious sunflower-seed paste from last week. However, if you have already eaten it or would prefer another flavor, you could substitute with a peanut or almond butter. Just have an idea on the difference in oil levels–sunflower seed paste is thicker.
I use a tomato-vegetable juice that has a lovely flavor and very low sodium–most tomato juices have obscene amounts of salt added–keep this in mind and don’t add any extra salt if you must use that type. Feel free to substitute any other juice, the thicker the better. Sky’s the limit with flavors here!
So there you go, another sunshiney and innovative recipe. I encourage you to add your own finishing touches, or to do your own experimenting! Go go go.
Savory Sunflower-Almond Granola
Savory granola: an innovative crouton! or a totally addictive snack.
- 1 c. rolled oats
- 1/2 c. slivered untoasted almonds
- 2 T. roasted sunflower seed paste
- 2 T. roasted sunflower seeds
- 1/2 c. tomato or vegetable juice
- 1 egg white
- 1-2 pinches salt (if juice is low-sodium)
- (few dashes of Sriracha or other hot sauce)
- Preheat your oven to 325.
- In a bowl, mix all dry ingredients, including paste with your fingers to break up clumps.
- Add liquid ingredients and stir to coat.
- Spread on a parchment or Silpat and bake for 10-15 minutes or until browned and crispy, making sure to stir every few minutes to break it all up.
- Let cool on tray outside oven and then consume as desired!